Community Pick
Eggless Vegan Carrot Cake Cupcakes
photo by free-free
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
24 cupcakes
ingredients
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup unsweetened applesauce
- 2 1⁄2 cups flour
- 3⁄4 cup sugar
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1⁄4 cup canola oil
- 2 cups carrots, grated
- 1 cup crushed pineapple
directions
- In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
- In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
- Mix well.
- Add flaked coconut, nuts, or raisins if desired.
- Scoop mixture into 24 cupcake liners.
- Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
- Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).
Reviews
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This recipe is fabulous IF you read all the comments and incorporate the suggestions. My first attempt didn't rise and was dry.<br/><br/>The second time I added moisture (extra applesauce) and apple cider vinegar and it worked perfectly. <br/><br/>All the 5-star reviews contain modifications to the original recipe, so be sure to read them before you start baking.
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I actually would give thses a 4.5. The only think I thought was off, at least for my taste was the nutmeg. It was a little strong. Next time I will use only a 1/4 tsp instead. Very moist, and rose nicely while cooked. These do not rise too much though, so fill the pans about 3/4 the way full. Thanks for posting such a healthy snack.
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Tweaks
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These were super moist and tasty. I used splenda instead of sugar, whole wheat flower, and extra apple sauce instead of oil, and I added a bit of the pineapple juice to the batter.<br/>My Dad doesn't like anything healthy, but he said these were "ok", lol. <br/>My birds and dogs went crazy for it when I gave them a taste. (One is whining for more as I type).<br/>I sent some home to my Mom and she's packing it to eat on her car trip tomorrow.<br/>I'd love to find a recipe for sugar free cream cheese icing to go with these.
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excellent, full of flavor, and super easy to make!!! i loved these little gems both frosted and not! made just a few adjustments: 1. subbed 3/4 cup oil for the applesauce, because i can't find any down here in Guatemala 2. added a little extra freshly scraped cinnamon, per other reviewers' suggestions 3. added 1/3 cup shredded coconut 4. whirled some pineapple rings in a food processor because crushed doesn't exist here, either 5. added about 1/3 cup pineapple juice to the batter. they were fantastic!!!! ate them as-is the first couple days, then frosted the rest with a little orange zest in the icing and walnuts on top. YUM!!!
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These are wonderful! I made the following changes. Instead of 1/4 cup of oil, I used 3/4 cup of applesauce. The second batch, I was out of crushed pineapple, but had a can of mandarin oranges; The mandarin oranges have much more juice than the pineapple and made the muffins INCREDIBLY moist. That's a permanent change in my recipe - you gotta try it. I also added some allspice. Took these to my son's first grade class for his birthday and they were a huge hit. Thanks!
RECIPE SUBMITTED BY
A pre-med student who loves to cook and bake!